I have been looking for a great pumpkin bread recipe for years now. I just haven’t spent the time nailing down the best one… until now!
This flavorful, moist pumpkin bread is perfect as is, and even better with a little spread of butter (or for an extra special touch, make some whipped cinnamon butter!).
It’s also is a nice change from our usual banana bread that stocks the freezer… so I am planning on making quite a few loaves of this to freeze for easy treats to pull out this winter!
(Just a quick side note: Quick breads like this freeze wonderfully! Just cool completely, then wrap in plastic wrap and then foil and place in the freezer. When you need a loaf, pull it out before bed and set it on the counter and it will be perfectly thawed and ready to serve in the morning!)
Speaking of winter… We got our Christmas tree today!! (And then went for a little drive up into the nearby hills to see some snow while we sipped on eggnog lattes and the boys watched Mickey’s Christmas!)
Yes, I know it’s a little early, but with our schedule the next few weeks it was either now or the middle of December. And I’m ready for some holiday cheer around here!
Don’t worry… Thanksgiving will be thoroughly enjoyed around here… even with Christmas decorations already up!
Sour Cream Pumpkin Bread (with Whipped Cinnamon Butter) Recipe
for the bread:
1/2 cup butter, melted & slightly cooled
1/2 cup sour cream
4 large eggs
1 1/2 cups sugar
1 1/2 cups brown sugar
2/3 cup milk
2 cups pumpkin puree
1 teaspoon pure vanilla extract
3 1/2 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
2 teaspoons salt
for the butter:
1/2 cup butter, softened
1 teaspoon cinnamon
1 tablespoon sugar
Preheat the oven to 350ºF. Grease 2 large loaf pans (& 1 small one possibly…).
In a large bowl, mix together the butter, sour cream, eggs, sugars, milk, pumpkin & vanilla until well blended.
In another bowl, whisk together the flour, baking soda, salt & spices. Stir the dry ingredients into the wet ingredients until just fully moistened.
Pour the batter into the greased loaf pans, about 3/4 full. (If you have extra batter, depending on the size of your loaf pans, pour it into a mini loaf pan or small oven-proof dish and bake it along side the others, checking it much sooner for doneness, of course!)
Bake for 55-65 minutes, or just until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool.
While the bread is cooling, make the cinnamon butter. In a medium bowl, stir together the butter, cinnamon & sugar until smooth and fluffy. Serve along with the sliced pumpkin bread!